Wine making in the Douro

Wine has been made in the Douro since Roman times but it wasn’t until modern temperature control systems became widely available that high quality wine production was possible. Quinta de la Rosa was one of the first quintas in the Douro to make table wine from indigenous port grape varieties.

We were one of the pioneers in commercialising the DOC wines of the Douro in the early nineties.  With the assistance of David Baverstock (now wine maker at Esperão in the Altentejo), La Rosa experimented in producing a small quantity of table wines in 1991. We sold our 1991 production overnight to Berry Bros and as the house wine to Quaglinos (Terence Conran's restaurant in London).  

After receiving such positive praise for these wines we started to produce commercial volumes in 1992. David left us in 2002 when Jorge Moreira joined us as la Rosa's full time wine maker.  Jorge has taken La Rosa to great heights both for our wines as well as ports.  The La Rosa Reserve 2011 was much admired, gaining 95 pts in many publications and a free all expenses paid trip to South Korea.

The rest is now history – we produce c. 200,000 litres of table wine compared to about 80,000 litres of port, and have won a number of prestigious awards – see News & Awards.

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